Beef Chuck

Melons and cucumbers have a real affinity—they're related, after all. Here, they come together in a cool, uncooked chutney, which cuts the robust richness of thinly sliced hanger steak.

Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles.

Mashed potatoes are a tried-and-true side dish with steak, but for something new, try an Italian purée of white beans—it's just as creamy and much faster.

This full-bodied stew will bring the crowd running when you lift the lid. First, pieces of chuck are browned to develop their flavor, then they’re braised in a red-wine beef broth. Adding the potatoes and carrots toward the end of cooking keeps their character and color bright.

Classic stuffed cabbage is a time-consuming endeavor. This unorthodox version, which uses dried cranberries and a combination of beef and pork, is much easier—and, we like to think, even better.

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. Fred Thompson, the kitchen wizard behind this project, wanted to make sure to include a recipe for all the bean-loving chili fans out there. His time-tested recipe has seen its fair share of Tar Heel games and Appalachian State University parking lots.

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . There are those days that nothing will do except a bacon cheeseburger. Instead of visiting your favorite burger joint, make them at home. You may never order a burger out again!

A single pot-au-feu can become several courses. First, serve the marrowbones with salt and toast, then present the meats and vegetables. The broth can be a separate course or can be immediately ladled over the meats and vegetables, with mustard and horseradish added to taste and cornichons served on the side.

This rustic, satisfying spiced soup—a perfect dish to make ahead and reheat on busy weeknights—will help stave off even the fiercest midwinter chill.

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! I serve this traditional side dish as an antipasto. Guess what? I like it more as a small plate to kick off a meal than as a side. On the other hand, you could serve this in larger amounts as a side dish or even instead of a pasta course. And because the ragu is even better the second day, I make a lot, so you will have leftovers. Soft polenta, blended with plenty of cheese and butter, is lusciously creamy and becomes the delicious base for the meaty mushroom and sausage ragu. This is a terrific start to a fall meal of fish and a salad. Polenta may be yellow or white; I prefer yellow because of its color and slightly earthy, intense flavor.

Editor's note: The recipe and introductory text below are adapted from Lidia's Italy by Lidia Bastianich. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program. Stufato al Barolo Barolo is the king of Italian reds, a big wine, full of flavors, aromas, and lots of tannins. When you braise a beef shoulder or other big roast in a good Barolo, these elements permeate the meat and create a distinctive and complex sauce. Even if you are thousands of miles away, there's no doubt you will be transported to Piemonte for a few hours while the beef cooks to melting tenderness. When you actually get to visit Piemonte, be sure to enjoy the region's renowned beef, from the Fassone breed of cattle, which yields lean and yet delicious meat. In addition to stufato al Barolo, Fassone beef served raw in carpaccio or steak tartare will be often on menus. In the fall, when the white truffle is in season, these dishes will be served with shavings of tartufo. This is food that we just can't replicate at home—I hope you get to Piemonte and savor it in situ.

No need to worry about why this Dominican burger shares a name with the Argentinean sauce—nobody knows. Instead, just call it a chimi, grab a cold beer, and enjoy!

The exquisitely fragrant beefy filling in our take on these classic Central and South American pastries draws on a number of influences—Chilean, Puerto Rican, and Argentinean. Traditionally eaten as street food, empanadas are ideal for snacking on the go but are just as satisfying to sit down to for a simple dinner.

With the exception of beef and cheese, there is no burger combination more revered than beef and bacon. Here, we've improved on a classic by putting crumbled pieces of cooked bacon in the middle of the burger. It adds unexpected bits of crisp texture and diffuses smoky flavor throughout the beef.

Omani lemons (also called Persian dried limes) give a sour, slightly musty, and very authentic taste to this stew. They intensify the saffron, so if you want to scale back a bit on that flavor, omit them and add extra Key lime or lemon juice at the end.

Carbonades Flamandes This traditional Flemish recipe is perfect for the slow cooker. After hours over low heat, the meat becomes remarkably tender, the onions are sweetly caramelized, and the ale simmers down to a rich sauce. If you prefer a thicker stew, remove the lid for the last two hours of cooking. Serve this dish with a good Belgian beer. This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.

Brasato al Barolo There is a bit of a contradiction inherent in this homey dish: Barolo isn't exactly a cheap cooking wine. Not to worry: The less-expensive bottles recommended below will produce an equally unctuous result.

Rustic, tangy salmoriglio is the Italian equivalent of chimichurri, the popular Argentinean herb sauce.

This stew has "family favorite" written all over it. The simplicity of the ingredients, along with its versatility, add
up to a dish that is fabulous for a casual dinner at home or to serve to guests.

Boeuf Vigneronne The definition of rustic, this seductive dish of tender meat, sweet onions, and reduced wine was made for the vintners of Burgundy. Red wine adds a dark, lusty color to draw you into the meaty flavor, which, like a good bottle of wine, only gets better as it ages.

Normally we consider ourselves chili purists, but this quickie version — made with a really good bottled salsa — satisfied our craving.

(Kavalierspitz) Editor's note: The recipe and introductory text below are excerpted from David Bouley, Mario Lohninger, and Melissa Clark's book East of Paris: The New Cuisines of Austria and the Danube. Lohninger also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Lohninger and Austrian cooking, click here.

Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.